Ingrediente pentru ciorba de pui:

-          1 ardei gras rosu;

-          1 pastarnac;

-          ¼ telina;

-          1 patrunjel radacina;

-          2 morcovi;

-          5 cartofi;

-          2 cepe;

-          400 grame pulpe superioare de pui dezosate;

-          cimbru;

-          1 lingura de ulei;

-          sare;

-          piper;

-          taitei de casa;

-          1 legatura de patrunjel verde;

-          500 mL bors.

Ingrediente pentru taitei de casa:

-          1 ou;

-          100 grame faina;

-          1 praf de sare.

Timp de preparare: 2 ore

Portii: 10

Mod de preparare ciorba de pui:

Pulpele superioare de pui se spala, se curata si sunt taiate in bucati mici. Legumele se curata, se spala si sunt taiate cubulete. Intr-o oala se pune o lingura de ulei. Cand uleiul s-a incalzit se adauga cubuletele de ceapa, morcov, ardei gras, patrunjelul radacina, pastarnacul si telina. Legumele se calesc putin fara sa se arda. Peste legume adaugati 4 L de apa rece. Puneti bucatile de carne si lasati totul la fiert. Cand ciorba incepe sa fiarba, spumuiti constant pana cand spuma nu se mai formeaza la suprafata. Adaugati cartofii taiati cubulete si lasati in continuare la fiert. Puneti sare, piper si cimbru dupa gust. Adaugati taiteii de casa si borsul. Lasati sa mai fiarba 5- 8 minute la foc mediu. Opriti focul si puneti patrunjelul verde tocat marunt. Ciorba o puteti servi cu smantana, mamaliga sau ardei iute.

Mod de preparare taitei de casa:

In timp ce ciorba fierbe, intr-un bol puneti un ou si faina. Adaugati sare. Framantati aluatul pana cand nu mai devine lipicios si ingredientele sunt foarte bine incorporate. Formati aluatul intr-o bila si il lasati la odihnit in bol aproximativ 10 minute. Dupa ce timpul a trecut, puneti putina faina pe blatul de lucru si intindeti aluatul. Aluatul trebuie intins foarte bine astfel incat foaia de aluat sa fie foarte subtire. Cand foaia s-a format mai lasati aluatul 10-15 minute pentru a se usca. Taiati fasii din aluat cu ajutorul unei role pentru taiat aluat. Fasiile trebuie sa fie late si lungi. Fasiile se pun una peste alta si cu ajutorul unui cutit foarte bine ascutit se taie taiteii. Puteti sa ii taiati mai mari sau mai subtiri (dupa preferinta). Ii puneti pe o foaie de hartie si ii lasati la uscat. Eu am folosit ¼ din taiteii facuti pentru aceasta ciorba. Restul de taitei puteti sa ii pastrati pentru urmatoarele ciorbe.

Bon Appétit!

Ingredients for the soup:

• 1 red bell pepper;

• 1 parsnip;

• ¼ celery root;

• 1 parsley root;

• 2 carrots;

• 5 potatoes;

• 2 onions;

• 400 g boneless chicken thighs;

• Thyme;

• 1 tablespoon oil;

• Salt;

• Black pepper;

• Homemade noodles;

• 1 bunch of fresh parsley;

• 500 mL bors . 

Ingredients for the homemade noodles:

• 1 egg;

• 100 g flour;

• A pinch of salt.

Preparation time: 2 hours

Servings: 10

How to make the chicken soup:

Start by washing and cleaning the boneless chicken thighs, then cut them into small pieces. Peel and wash the vegetables, then dice them into small cubes. In a large pot, heat one tablespoon of oil. Once the oil is hot, add the chopped onion, carrot, bell pepper, parsley root, parsnip, and celery root. Sauté the vegetables lightly without letting them burn.

Pour in 4 liters of cold water over the sautéed vegetables. Add the chicken pieces and bring everything to a boil. Once the soup starts boiling, skim off the foam regularly until it stops forming. Add the diced potatoes and let everything continue to simmer. Season with salt, pepper, and thyme to taste.

Add the homemade noodles and the bors. Let the soup cook for another 5–8 minutes over medium heat. Turn off the heat and sprinkle freshly chopped parsley on top.

The soup can be served with sour cream, polenta, or spicy chili peppers.

 How to make the homemade noodles:

While the soup is simmering, place the egg and flour in a bowl. Add a pinch of salt and knead until the dough becomes smooth and non-sticky, with all the ingredients fully incorporated. Shape the dough into a ball and let it rest in the bowl for about 10 minutes.

After resting, sprinkle some flour on your work surface and roll out the dough. Roll it as thin as possible to get a delicate noodle sheet. Let the sheet dry for another 10–15 minutes. Then, using a pasta wheel, cut the dough into long, wide strips. Stack them on top of each other and slice into thin noodles using a very sharp knife. You can make them as thick or as fine as you prefer.

Place the cut noodles on a sheet of parchment paper and leave them to dry. For this soup, I used about one-quarter of the total batch. You can save the rest for your next homemade soups.

Bon Appétit!